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Cajun Deep-Fried Turkey Breast Ingredients •2 cups all-purpose flour •1/4 cup Cajun Spice Blend •3 large eggs •1/2 cup milk •2 cups Panko style breadcrumbs •4 turkey breast cutlets (1.
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Fill fryer stockpot with peanut oil to within 10 to 12 inches of top. Heat over medium-high heat until a deep-fry thermometer registers 300°. Lower turkey very slowly and carefully into pot, and cover. Maintain a temperature of 280° to 310°. Fry for 3 1/2 minutes per pound of turkey; the internal temperature should be 165°.
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Combine all the ingredients for the Cajun turkey injection in a small saucepan. Simmer together over medium heat for 5 minutes to soften all of the herbs and spices. Pour the butter mixture into a narrow vessel (like a cup or liquid measuring cup) with the 1/2 cup chicken stock and stir to combine. Inject the turkey.
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Place the turkeys in large plastic bags and secure tightly before refrigerating for 24 hours. To fry each turkey, fill the cooking pot three-quarters of the way full with the peanut oil and heat the oil to between 350 and 360 degrees F. Place one turkey in the basket insert and carefully and slowly lower it into the hot oil.
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Heat the oil to 365˚F (185˚C). When the oil has come to temperature, lower the turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in the oil. Cook for 36 minutes, or 3 minutes per pound of turkey. The turkey is done when the temperature in the thickest part of.
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Bring the turkey to room temperature; fill the fryer with your preferred oil and heat it to 350°F. Insert rotisserie spit through center of seasoned turkey and truss. As spit comes through the other side, securely attach to rotisserie bar. Place turkey in basket and slowly lower into heated oil. Fry for 3 to 3½ minutes per pound.
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To a large stockpot over medium-high heat, add 1 gallon of water, kosher salt, sugar, mustard, garlic and lemon juice. Add the cajun seasoning blend to the pot and bring mixture to a full rolling boil. Boil for 1 minute, or until salt and sugar dissolve, then turn off the heat and let the brine cool to room temperature.
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Mix and grind together the onions, celery, chile peppers, vinegar, salt, and sugar. In a sauce pan over medium heat, heat until mixture just comes to a boil. Then turn heat down to low and let simmer, stirring occasionally, for approximately 2 hours. Remove from heat and let cool.
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Remove turkey and set aside. Heat oil to 365 degrees F (185 degrees C). Return turkey to the cooking basket and lower slowly into hot oil using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in hot oil. Cook for 36 minutes or 3 minutes per pound of turkey. An instant-read thermometer inserted.
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Step 9. Heat oil to 375°-400°F. It takes approximately 30 minutes. Remove turkey from plastic wrap and place in oil. Oil should drop to 350°. Ensure you keep the temperature between 325°-350°F, but the closer to 350°F the better. Cook 2-3 minutes per pound. Never, ever cover pot with lid!
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Step 1. Melt the butter in the microwave, add the water and seasonings and mix thoroughly. Inject all of the marinade into every part of your turkey and if possible let sit overnight in the refrigerator. Remove from the refrigerator and allow to warm up for about 30 to 45 minutes before frying.
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Mix together the seasonings to create a blend. Stuff turkey cavity with celery and onions. Next, coat the turkey with olive oil and rub it with the seasoning blend. Place the turkey breast in the slow cooker. Cover and cook on low for 6 to 8 hours or until reaching an internal temperature of 165 degrees.
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Inject 4 oz marinade into each side of breast. Sprinkle outside generously with Cajun Seasoning (your preferred brand). 03. Place turkey, breast side up, in basket. Slowly lower basket into hot oil; be cautious of splattering oil. 04. Reduce temperature to 325°F. Fry turkey for 7 minutes per lb. (Example: 6 lb turkey breast, 6 X 7=42 minutes) 05.
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Inject 4 oz marinade into each side of breast. Sprinkle outside generously with Butterball Cajun Seasoning. Place turkey, breast side up, in basket. Slowly lower basket into hot oil; be cautious of splattering oil. Reduce temperature to 325° F. Fry turkey for 7 minutes per pound. (Example: 6 lb. turkey breast, 6X7=42 minutes) Remove from oil.
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2. Once defrosted and you are ready to cook, clean the turkey and remove any unwanted parts from the inside, such as the neck, gizzard, etc. 3. Pat the turkey dry, then lightly coat the outside of the turkey in peanut oil. 4. Liberally inject the cajun marinade all throughout the turkey.
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Meanwhile, fill the pot with the measured oil and heat it to 350 F. The temperature is important, so use a thermometer to test. Place the turkey breast on the rack, attach the hook, and very slowly lower the breast into the hot oil.
